Dairy Technology

The Dairy Technology Division, one of the earliest Divisions of NDRI, Karnal, is involved in teaching, research, training and consultancy activities. The educational programmes include the flagship programme of B.Tech. (Dairy Technology), Masters and Ph.D. (Dairy Technology) and Masters (Food Technology). The research efforts of the Faculty are channeled through sponsored as well as in-house projects including dissertations of post graduate students.

The projects focus on basic and applied studies to refine processing and packaging technologies for traditional, composite, western and dried dairy products. The Division has developed strong expertise in the area of membrane processing, biotechnological applications, composite dairy and food products, and their packaging. It has successfully organised 39 National Training Programs under the ICAR-sponsored Centre for Advanced Faculty Training in Dairy Processing (earlier, Centre for Advanced Studies in Dairy Technology) since 1994, for training the faculty of State Agricultural Universities and other institutions. The Division of Dairy Technology has received a number of awards in recognition of the outstanding scientific contributions made by the scientists, students, and staff, such as Fellow of the Indian Dairy Association, Best Employee Award from ICAR, Best Teacher Awards, Rafi Ahmed Kidwai Awards, Jawaharlal Nehru Award, DAAD Fellowships, Humboldt Fellowships and several others, including Best Research Paper awards. Most recently, the Institutional Development Plan under the National Agricultural Higher Education Project for the incentivisation of undergraduate programs was granted to ICAR-NDRI, under which several activities for the improvement of faculty and students are in progress in the Division. Several undergraduate students and faculty have been trained overseas under this program. As a consequence of this exposure, students were encouraged to apply for higher education programs abroad and six students have secured admission for MS program at foreign universities. The Dairy Technology Division, over the years, has contributed significantly to the human resource needs and technological repertoire of the Indian Dairy Industry.

Dr. D.N. Yadav, HOD

Sr. No.	Faculty Name	Designation
1	Dr. A. K. Singh	Principal Scientist
2	Dr. Shaik Abdul Hussain	Scientist
3	Dr. Sangita Ganguly	Scientist
4	Dr. Writdhama G Prasad	Scientist
5	Dr. Heena Sharma	Scientist
6	Dr. Kaushik Khamrui	Principal Scientist
7	Dr. Yogesh Khetra	Scientist (Senior Scale)
8	Dr. Manoj Kumar C.T.	Scientist
9	Dr. P. Narender Raju	Senior Scientist
10	Mr Prateek Sharma	Scientist
11	Mr. Gunvantsinh Rathod	Scientist
12	Dr. Latha Sabikhi	Principal Scientist
13	Dr. Ganga Sahay Meena	Scientist
14	Dr. Neelam Upadhyay	Scientist

The inception of Dairy Technology discipline at this Institute may be traced back to the very establishment of the then Imperial Institute of Animal Husbandry & Dairying in Bangalore during 1923. During the formative years, plant and machinery was set-up for processing of milk and conversion into products like cream, butter, ghee and cheese. In the first two decades, processing of milk and milk products was done only for meeting the needs of the military establishment in Bangalore. Another objective of the Institute was development of human resource for managing the nascent dairy industry in India. The educational curriculum led to the award of Indian Dairy Diploma for the managerial and supervisory core of the Dairy Industry. Most of the R&D work done up to 1940 was on pasteurization of milk and extending the keeping quality of butter and ghee. During the tenure of Dr. W.L. Davies as the Director of Research, emphasis on R&D strengthened and the Institute was rechristened as the Imperial Dairy Research Institute in 1941. R&D activities in the field of Dairy Technology were further strengthened with the establishment of a Research Laboratory. In 1943, when Mr. H.C. Verma joined as the Dairy Technologist, research was initiated on preservation of milk during long distance transportation and standardization of the process for the manufacture of desi ghee from curd.

With the appointment of Dr. S.C. Ray as the Dairy Technologist in 1946, R&D linkage was established with a research scheme for conducting studies on the manufacture of milk powder at Government Research Creamery at Anand (Gujarat). Dr. Ray further expanded the scope of research activities to cheese and also to upgrade the existing methods for the manufacture of traditional dairy products, mainly desi ghee, khoa and chhana. In 1955, when the headquarters of NDRI was shifted to Karnal, a make-shift Dairy Processing Plant was established in the old barracks.

In 1961, the present Experimental Dairy was built and laboratories of Dairy Technology Division were shifted to their current location.

Dairy Technology discipline at NDRI spearheads the Nation’s most prestigious under-graduate programme in Dairy Technology and provides elite ‘human resource’ for various managerial positions in the industry. The main R&D thrust of Dairy Technology Division has been on the development of appropriate technologies for processing of buffalo milk which possesses different processing properties than cow milk and for which technologies already developed in the advanced countries of the world could not be adopted as such. This division has also developed an impressive Technology Bank for the product diversification in Dairy Industry and has evolved technologies for a wide range of cheese and fermented milk products, concentrated and dried milk products, traditional dairy products, special dietary dairy foods, dairy analogues, convenience foods and by-products. The major objectives of the division are as under:

To provide R&D support to the dairy industry for new product and process development
To assist the Nation’s dairy industry with technological support for problem-solving to promote greater productivity and efficiency
To participate in the Nation’s Human Resource Development programmes by conducting under-graduate, post-graduateand doctoralcourses of the NDRI Deemed University

A premier division of the Institute, Dairy Technology Division is involved in teaching, research and consultancy activities. The division has made significant contributions to the developments of technological know-how for the dairy industry. It was identified as a key component of the UNDP Centre of Excellence in Dairy Processing. The Indian Council of Agricultural Research has recognized the Division as Centre for Advanced Studies (CAS) in Dairy Technology since 1994. Through these efforts a large number of teaching faculty of the State Agricultural Universities and research scientists have been exposed to the latest developments in the field of Dairy Technology. The Division has so far organized 39 training courses under CAS programme. The notable achievements of the division are development of innovative processes for improved traditional dairy products including instant rasmalai mix, instant gulab jamun, basundi mix, gulab jamun mix powder, khoa powder, instant kheer mix, dahi dessert mix, misti dahi, long life paneer, long life dalia dessert, Arjuna herbal ghee, dietetic burfi and ice cream, special foods such as fruit dahi & fruit lassi, Infant food formulations to suit the requirements of different groups of babies, different varieties of cheese from cow, buffalo and goat milk and their admixtures, dairy by-products like edible casein and caseinates, whey protein concentrates, whey powder, lactose, development of ready to reconstitute whey based kinnow juice mix, whey based lassi, soy and beverages, formulated foods such as malted milk food, soybean based weaning food, low fat table spreads, egg-less cake mixes and by-products based pizza loaf mix. Analytical tests/methods for preservationof raw milk have been extensively studied in the division and a process has been standardized for the preparation of tablets for activation of LP system. Studies on modified atmosphere packaging of Mozzarella cheese, pizza and paneer have been successfully carried out. Environment-friendly packaging of dahi has been developed. The division has ample expertise in the area of membrane technology. Processes using this versatile processing tool for the manufacture of several products such as paneer, shrikhand, chhana, rasogolla etc have been standardized. Biotechnological applications to utilize modified microorganisms and enzymes for production of cheese and fermented milk with improved sensory, biochemical, textural and probiotic attributes is another current research priority. Presently, the thrust of R&D work is on utilization of dairy by-products in the manufacture of health foods, green technologies for extraction of biologically/commercially significant molecules from biowastes, on-package smart sensors for detecting spoilage in dairy products, techno-biofunctionalities of camel and goat milk, colloidal and emulsion based delivery systems for the development of health foods and rheology of dairy and food products.

The Division of Dairy Technology has received a number of National and International Awards in recognition of the outstanding scientific contributions made by the scientists and students, some of which include, Rafi Ahmed Kidwai Awards, Jawaharlal Nehru Awards for P.G. Agricultural Research, Hari Om Ashram Trust Awards, CSIRO Jubilee Fellowship, DAAD Fellowships, Humboldt Fellowships, Rishab Shree Award, Nestle Young Scientist Award, UGC Research Award, UNU Fellowship, Fellowship of NAAS, International Professional Women Organisation Award, Norman Borlaug Fellowship, etc.

Course	Nomenclature	Credit Hours
Ph.D. (Dairy Technology)
DT-711	Advances in Lipid Technology	3+0
DT-712	Advances in Protein Technology	3+0
DT-721	Product Monitoring and Process Control	3+0
DT-722	Research and Development Management in Dairy Industry	3+0
DT-723	Advances in Carbohydrate Technology	3+0
DT-719, DT-729	Seminar	1+0
M.Tech. (Dairy Technology)
DT-611	Advanced Dairy Processing	3+1
DT-612	Advanced Food Processing	3+1
DT-613	Rheology of Dairy and Food Products	2+1
DT-614	Dairy Process Biotechnology	2+1
DT-616	Alternative Processes for Dairy and Food Industry	2+1
DT-621	Membrane Technology in Dairy Processing	2+1
DT-622	Advanced Dairy and Food Packaging	2+1
DT-624	Functional Foods and New Product Development	3+1
DT-629	Seminar	1+0
M.Tech. (Food Technology)
FT-611	Principles of Food Processing	3+1
FT-615	Technology of Milk and Milk Products	2+1
FT-622	Advanced Dairy and Food Packaging	2+1
FT-623	Technology of Fruits and Vegetable Products	2+1
FT-624	Technology of Meat, Poultry and Fish	2+1
FT-625	Technology of Cereals, Pulses and Oilseeds	2+1
FT-629	Credit Seminar	1+0
B.Tech (Dairy Technology)
DT-121	Market Milk	2+2
DT-122	Student READY Rural Dairy Work Experience Programme-I (During summer break)	0+5
DT-211	Traditional Indian Dairy Products	2+2
DT-212	Fat Rich Dairy Products	2+1
DT-213	Food Technology-I	2+1
DT-221	Cheese Technology	3+2
DT-222	Ice-Cream and Frozen Desserts	2+2
DT-223	Student READY Rural Dairy Work Experience Programme-II (During summer break)	0+5
DT-311	Byproducts Technology	3+1
DT-312	Packaging of Dairy Products	2+1
DT-313	Condensed and Dried Milks	3+1
DT-321	Sensory Evaluation of Dairy Products	2+1
DT-322	Food Technology-II	2+1
DT-411	Dairy Plant Management, Waste Disposal and Pollution Abatement	2+1
DT-412	Food Technology-II	2+1
DT-413	Student READY Experiential Learning-III	0+10
DT-421	Student Ready-In Plant Training	0+20

Institute Projects in Progress

Preparation of polyphenol-rich whey powder
The technology of goat milk-based functional beverage
Preparation of fermented whey with enhanced bio-accessible iron content
Processed cheese from milk protein ingredients

Institute Research Projects completed in 2017-20

Efficacy of buttermilk as an encapsulating agent for omega 3 fatty acids
Preparation of spray dried whey protein based curcumin encapsulate
Evaluation of dairy conjugates as effective emulsifiers for the delivery of herbal bio actives
Technology of heart friendly herbal-milk smoothie with prophylactic effects against CVD and associated risks
Studies on structure, rheology and functional properties of paneer
Technology development for the production of milk protein concentrate (MPC60) from buffalo milk
Preparation and characterization of Micro/nano delivery systems for “green” carotenoids
Development of Ricotta cheese from cow and buffalo milk systems

Externally Funded Projects (In Progress)

Process development for production of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from milk of Gir cows and their encapsulation through double emulsification technique (ICAR-NASF)
Development of Functional Traditional Sweetmeats through 3-D Food Printing under Extramural Research Project Proposal (ICAR-Extramural Research)

Externally Funded Projects completed in 2015-2020

Electrospun smart O2 sensor for modified atmosphere packaged dairy productsICAR Extramural Research Project (Agri. Engineering Division)
Bionanocomposites for packaging of milk-based foods .CRP on Nanotechnology in Agriculture, ICAR, New Delhi

Technologies developed

Sr. No.	Name of the Technology Developed	Inventors
1	Functional Processed Cheese Spread	S.K. Kanawjia, Apurba Giri and Yogesh Khetra
2	Quarg type Fresh Cheese with enhanced Health attributes and shelf life	S. K. Kanawjia, Hitesh Gahane, Kadiya Kunal and Yogesh Khetra
3	Production of buffalo milk set plain dahi using UF technique	Pankaj Kumar Meena, Dr. Vijay Kumar Gupta and G.S. Meena
4	Production of buffalo milk set plain yoghurt	Vijesh Yadav, Vijay Kumar Gupta and G.S. Meena
5	Production of cow milk set plain yoghurt employing ultrafiltration	N. M. N. K. Narayana and Dr. Vijay Kumar Gupta
6	Production of cow milk set plain dahi employing ultrafiltration	Sakshi Khurana and Vijay Kumar Gupta
7	Iron-Fortified Biscuits from a Composite Dairy-Cereal Mix	Devang Jani, KS Gayathry, Latha Sabikhi, A.K. Singh
8	Technology of a Functional Milk Drink	Kaushik Khamrui and Nipendra Kumar Maurya
9	Milk Protein-enriched Bajra Snacks	A.K. Singh
10	Whey-Skim Milk-Millet Based Complementary Food	A.K. Singh
11	Breakfast Smoothie Using Composite Dairy and Non-Dairy Ingredients	Sathish Kumar M.H., Latha Sabikhi, Devaraja H.C., Sumit Arora
12	Technology of Low-Calorie & Fiber Fortified Misti Dahi	P. Narender Raju
13	Functional Quarg Cheese	S.K. Kanawjia, Hitesh Gahane, Kadiya Kunal and Yogesh Khetra
14	Technology of Bajra Lassi	A.K. Singh
15	Whey-Mango Beverage	A.K. Singh
16	Whey-Jaljeera Beverage	A.K. Singh
17	Low calorie & fiber fortified Misti Dahi	P. Narender Raju & Late Dharam Pal
18	Aloe vera probiotic lassi	Shaik Abdul Hussain, G.R. Patil, R.R.B. Singh
19	Reduced fat chhana based dairy spread	Kaushik Khamrui, Kumar Amit Raj
20	Functional quarg cheese	S.K. Kanawjia, Yogesh Khetra, Kunal Kadiya
21	Shelf stable, nutritionally rich smoothies	Sathish Kumar, M.H, Latha Sabikhi, Thompkinson, Devarja, H.C, Sumit Arora
22	Kheer Mohan production from buffalo milk	G.S. Meena
23	Kheer Mohan production from cow milk	G.S. Meena
24	High protein iron-fortified bajra biscuit	Latha Sabikhi, Ashish Kumar Singh, Devang Jani, Gayatri, Sumit Arora
25	Whey Jaljeera drink	Ashish Kumar Singh, Sudhir Singh, G.R. Patil
26	Millet-Milk nutrimix	Ashish Kumar Singh, P.N. Raju, Amol Sahare, D.N. Yadav, Sumit Arora
27	A Process for Iron Fortification of Paneer using edible coating	P. Narender Raju, Parameshwar S. Jotarkar, Ashish Kumar Singh and Sumit Arora
28	Whey tamarind drink	Ashish Kumar Singh and Sanket Borad
29	Whey mango drink	Ashish Kumar Singh, Sudhir Singh and G.R. Patil
30	Technology of Reduced Peda	Gunvantsinh Rathod, Kaushik Khamrui
31	Technology for preparation of Chocolate Bhapa Doi	Kaushik Khamrui and Writdhama Prasad
32	Technology for preparation of curcumin enriched Ghee	Kaushik Khamrui, Jui Lodh, Writdhama Prasad
33	Technology for preparation of herbal burfi	Writdhama Prasad, Kaushik Khamrui

Research Laboratories

The division is well equipped with state of art laboratories having advanced instrumentation facilities:

Functional Ingredients and Applications Laboratory
Food Technology Laboratory
Traditional Indian Dairy Products Laboratory
Sensory Evaluation Laboratory
Food Packaging Laboratory
Dairy By-Products Laboratory
Formulated Dairy Products Laboratory
Cheese & Fermented Milk Products Laboratory
Protein Analysis Laboratory
Bio Safety Room
UG-PG Laboratory

Instrumental Facilities

Membrane Plants: UF and MF
High Speed Homogenizer
Rotory vacuum evaporator
Kulfi making machine
Precision water bath
Deep freezers
Hot chocolate dispenser
Sensory Evaluation laboratory
Package Testing laboratory
Colour measurement
Texture analyser
Shear rate-controlled viscometers
Visco-amylograph
High shear mixer
Lyophiliser
Refrigerated centrifuge
Spectrophotometer
Batch Type Ultrasonicator
Modified Atmosphere Packaging Unit
Cheese Vats

Sr. No.	Title of the Project	Name of PI	Duration	Funding Agency
1	Process Development for production dipeptidyl peptidase IV of (DPP-IV) inhibitory peptides from milk of Gir cows and their encapsulation through double emulsification technique	Dr Latha Sabikhi	Aug 2018-July 2021	External, NASF
2	Development and Promotion of Low Cost Value added Weaning Foods	Dr Anamika Singh	2017-2020	External, Post-Doc, UGC
3	Technology of Goat milk based Functional Beverage	Dr Heena Sharma	2017-2020	Institute
4	Efficacy of buttermilk as an encapsulating agent for omega-3 fatty acids	Dr Manoj Kumar CT	2017-2020	Institute
5	Technology of Ricotta Cheese from Cow and Buffalo Milk System	Dr Sangita Ganguly	2017-2020	Institute
6	Technology of Spray dried Camel Milk Powder	Dr A K Singh	2018-2021	Institute
7	Preparation of Polyphenols-rich whey powder	Dr Manoj Kumar CT	2018-2021	Institute
8	Development of fermented whey beverage with enhanced bio-accessible iron content	Dr Writdhama Prasad	2019-2021	Institute
9	Development of Processed Cheese from Milk Protein Ingredients	Dr Yogesh Khetra	2019-2022	Institute

Products like curcumin fortified lassi and chhana based low calorie spread have been developed having prophylactic attributes against Alzheimer’s disease.
A technology has been developed to manufacture ready-to-use shelf-stable dairy-fruit-cereal based composite smoothie.
Functional butter was developed by incorporating CLA and phytosterol and its functionality evaluated through animal bioassay.
A process has been standardized for the manufacture and extension of shelf life of Kheer mohan from cow milk.
Developed a technology for manufacture of functional processed cheese spread, mixed fat chocolate spread and sweetened soft cheese using functional dairy and non-dairy ingredients.
Developed probiotic fermented beverage made from whey-skim milk, germinated pearl millet flour and liquid barley malt extract.
Improved textured dahi was prepared for extended storage was prepared using biotechnological approach.
A technology has been developed to manufacture low sodium Processed Mozzarella cheese.
A process has been standardized for the manufacture of Indian farmstead artisanal cheese.
A probiotic dahi containing Lactobacillus gasseri with improved texture for better shelf life and stability during distribution was prepared using biotechnological approach.
Shelf life prediction models for micronutrient fortified barley-milk-based nutrimix have been developed with different packaging materials.
The effect of storage on stability vitamin A and iron fortified thermally processed milk was established.
A novel method for fortification of paneer with iron has been developed using edible biopolymers. The process resulted in increasing of iron content of paneer from 31 to 94 mg/kg (on dry basis).
Research carried out to reduce the amount of sodium in many cheese varieties including Cheddar, Mozzarella and Processed cheese has resulted in reduction of up to 70% sodium without compromising the quality characteristics of cheese.
Manufacturing protocols for cream cheese, cheese dip and wheat grass incorporated yoghurt cheese have been developed.
Manufacturing protocols developed for several products such as Functional cream cheese, Functional Yoghurt cheese, Low sodium Cheddar, Mozzarella and Processed cheese, Low sodium and low fat Cheddar cheese, Milk protein concentrates (i.e. MPC55, MPC60 and MPC70), Aloe Vera Supplemented Probiotic Lassi, Dietetic Sandesh: 30% reduction in calorie, Cheese dip, Ready-to-Serve Breakfast Smoothie
Application of ohmic heating for the manufacture of Basundi
Technology of instant kheer mix from oat-semolina based vermicelli
Development of wheat flour based Pinni
Technology development and shelf life enhancement of milk-coconut sweet
Studies on technology and shelf life of herb incorporated burfi
Development of phytosterol fortified lassi
Technology of chocolate steam dahi (Bhapa Dahi)
Effect of pomegranate peel extract on antioxidant attributes and shelf life of dahi
Technology for spray dried colostrum preparations
Technology of spiced cheese rolls from an admixture of goat-buffalo milk
Evaluation of indigenous probiotic lactobacillus strains in synbiotic oat-milk based fermented products
Development and evaluation of milk protein-starch-nanocellulose based biodegradable packaging material
Development and evaluation of milk protein-starch-nanoclay based biodegradable packaging material
Quality improvement of goat’s milk yoghurt using ultrafiltration
Application of dairy protein-polysaccharide complexes in double emulsion based functional mayonnaise
Development of milk protein enriched pearl millet malt based complementary food
Technology of gluten-free pasta from a composite dairy-millet base
Studies on effect of extrusion processing induced changes on quality characteristics of milk protein-maize composite based extrudates
Development of cream cheese fortified with functional ingredients
Enhancing the functionality of sweetened yoghurt cheese incorporated with functional ingredients
Developed manufacturing protocols for several products such as Chocolate Steamed Dahi, milk protein concentrates, milk protein enriched pearl millet malt based complementary food, double-emulsion- based functional mayonnaise enriched with bitter-gourd extract, smoothie enriched with amla bioactives etc.
An intelligent oxygen sensor developed and evaluated on modified atmosphere packaged mozzarella cheese
Shelf life studies conducted on high fiber reduced calorie biscuits made from dairy-multigrain composite applying selected packaging materials
Basic studies conducted on effect of heat treatment on rennet clotting behaviour and retention of selected milk nutrients during cheese making from goat milk
Ultrafiltration as a tool to improve the quality improvement of goat’s milk yoghurt
Evaluation of stability and release properties of Amla bioactives from double emulsion
Technology development for the manufacture of milk protein concentrate 60 from buffalo milk
Studies on effect of extrusion processing induced changes on quality characteristics of milk protein-maize composite based extrudates
Effect of pomegranate peel extract on antioxidant attributes and shelf life of dahi